Herbs take center stage each year at the Friends of Moody Gardens annual Gulf Coast Herb Fair, and each year one herb gets the starring role. For 2017, cilantro grabs the spotlight, and Donita Brannon is making sure the herb is ready for its close-up.
Pears and pecans and chocolate ... oh, my! You would never guess that this recipe is a fixed-up cake mix. It comes together in less than 20 minutes of prep time. And after just 30 minutes of baking, you have a dessert worthy of any restaurant’s pastry chef.
Sometimes we forget that our heroes have some more down-to-earth sides as well. When they’re not doing something extraordinary, there are all those ordinary parts of life to be navigated as well.
I really should call my recipe for Small Batch Heath Bar Cookies my OMG (“Oh my God!”) cookies instead, because that has been the response from everyone who has eaten one lately. Ironically, this is a recipe I found handwritten on a card in the bottom of my file cabinet, which had a smiley f…
With Valentine’s Day rapidly approaching, it seems like every store is poised to sell the perfect heart-shaped gift. Shiny boxes of candy are everywhere, from drugstores and groceries to enterprising roadside vendors.
There’s more to a good meal than just the food. The setting matters, too, and the interaction. All those things are factors in a good cookbook as well, as the members of the Women’s Association of the Galveston Country Club have discovered.
Winter is here, and colds and sniffles are in full force. If someone at your house can’t taste a thing because of the stuffy-nose season, they still have to eat. Today’s recipe for Gingered Chicken and Rice Soup is a “make you feel better about life” recipe. It’s also a breakthrough remedy f…
The books and programs chosen by Galveston Reads each year always provide plenty of food for thought, and sometimes they have some thoughts on food, too. This year’s selection, “The Train to Crystal City,” takes place in a food-producing community, and food shortages and differences plague m…
Seasoning blends and mixes abound on the grocery store spice shelves. Now more than ever, there are tremendous numbers of spice companies and celebrity chefs marketing their unique blends. While it may seem confusing, it’s actually good news for the home cook. These blends are perfectly matc…
How abruptly the festive season ended — one day those shiny red orbs were sparkling brightly and now they’re gone. Christmas? No, I’m talking about the pomegranate season, which ended earlier than usual this year, leaving fans of the tart fruit searching the stores for one last treat.
I have long been a fan of banana breads. My affection is mainly because they so closely resemble cake. But it’s also because of all the various incarnations and the simple flexibility of the basic formula.
It’s the time of year when colds, flu and general malaise are lurking everywhere. There are as many game plans for preventing and treating colds as there are victims, but one of the most time-honored is the hot toddy.
Christmas, Hanukkah and Kwanzaa are over, but a whole new season of giving is getting under way this weekend at dozens of Galveston restaurants.
Baking cakes has actually gotten easier over the years. Recipes in old cookbooks can be daunting with pages of steps.
December brings elegant holiday balls, decorative Christmas tree balls, the crystal ball ready to drop in Times Square, snowballs ... and best of all, cheese balls. Savvy cooks keep a few in the fridge ready for pot lucks, impromptu parties and gifts.
As a child, I ate cans of condensed tomato soup. As an adult, I turned to my favorite can of soup and looked at the nutrition. I was horrified at the amount of sodium — 480 milligrams for a 1/2 cup serving.
The arrival of cooler weather means different things to different people. For cooks, cooler weather means that it’s time for stewing and braising and creating good food over a low flame.
It's time to take inventory and deal with the leftovers. Whether you're the host with a kitchen full of uneaten food or a grateful guest headed home with a doggy bag of Thanksgiving's greatest hits, successfully deploying the remains of the day can be harder than planning the meal to start with.
The cooks at the earliest Thanksgiving probably didn’t give too much thought to whether the food was "locally sourced." For 21st-century cooks, it’s more of a choice than a necessity, but many varieties of local produce hit their stride right around Thanksgiving.
Today's recipe is styled after my favorite sweet potato casserole, but it isn't as sugary and uses carrots as the star attraction instead of sweet potatoes.
Diners at tonight’s Rotary Club of Galveston Chili Supper are in for a sweet surprise. This year, tickets to the chili supper include a dessert chosen from an array of donated desserts baked by Rotarians, local restaurants and students in Galveston College’s Culinary Arts Department.
While eating a handful of shelled pecans can be an everyday snack, the pecan pies, cookies and bars are best savored on an occasional basis.
As with Alzheimer's and many other diseases, nutrition is believed to play a part in managing some of the symptoms and slowing the development of others.
Going back to a recipe I developed more than 20 years ago is like seeing a dear friend. Lately, I’ve been revisiting recipes from my first cookbook, “Desperation Dinners!” (Workman, 1997). It was written at a time when preparing dinner in less than 30 minutes was simply not done, unless you …
Right now, stores are full of even more candy and sweets than usual as they gear up for Halloween, but sometimes store-bought sweets don’t fill the bill. Homemade candies and cookies are an irreplaceable morale-booster.
Eating well and doing good come together Wednesday when the Galveston Independent School District Educational Foundation hosts its first Out to Eat for Education event.
Cookbooks can tell a story as eloquently as any novel. Sometimes it’s the story of a church, school or community, told through the recipes and recollections of its members. Other cookbooks tell the story of their author’s journey through a cuisine or career. Used cookbooks add another layer …